Salads & Veggies RSS

Category_Recipes>Salads & Vegetables -

Ingredients 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces 1/4 cup of Olive Destination Hojiblanca Extra Virgin Olive Oil 3 tablespoons lemon juice 3 tablespoons Olive Destination Traditional 18 year Balsamic Vinegar 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground mustard 1/8 teaspoon pepper 1 large red onion, chopped 4 cups cherry tomatoes, halved 1 cup (4 ounces) crumbled feta cheese Directions Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. In...

Read more

Category_Recipes>Salads & Vegetables -

Serviings: 4     Ingredients:   2 cup tomato, diced mixed (any variety) 2 cup cucumber, thinly sliced 1/4 red onion, thinly sliced, of a large 1 handful mixed herbs, such as basil, parsley, dill, chives, mint, roughly chopped 1/4 cup Olive Destination Biancolilla EVOO 3 tablespoons Olive Destination Lambrusco wine vinegar(to taste) Course sea salt, about 1/2 tsp Freshly ground pepper (optional)   Directions   Place diced tomatoes, cucumber, red onion, and herbs in a bowl. Drizzle with olive oil and vinegar. Add sea salt and ground pepper (optional). Toss together and serve. Store the leftovers in airtight container...

Read more

Category_Recipes>Salads & Vegetables -

Broccoli Stem and Red Pepper Slaw Scaled Servings: 4 3 cups broccoli, shredded (4 to 5 large stems) 1 red bell pepper, cut in thin 2 inch julienne 1 red onion, diced 2 1/2 tablespoons vinegar, Olive Destination Honey Ginger 1 teaspoon Dijon mustard Salt to taste 1/4 cup cilantro, Olive Destination Roasted Onion Oil 1/2 cup slivered almond Directions In a large bowl, combine the broccoli stems, bell pepper and onion. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, and oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to...

Read more